---
title: "Baked Feta Pumpkin Pasta – Easy One Pan Fall Dinner"
description: "Try this baked feta pumpkin pasta easy recipe for a creamy one pan fall dinner ready in 50 mins with simple ingredients you probably already have."
url: https://dailyrecipesworld.com/healthy-recipes/quick-dinners/baked-feta-pumpkin-pasta-easy-recipe/
type: recipe
category: "Quick Dinners"
published: 2026-09-25
updated: 2026-09-25
author: Amelia
image: https://dailyrecipesworld.com/uploads/2026/09/baked-feta-pumpkin-pasta-easy-one-pan-fall-dinner-1440.webp
---

# Baked Feta Pumpkin Pasta – Easy One Pan Fall Dinner

This baked feta pumpkin pasta is the cozy one pan dinner that autumn was made for. Creamy, salty, and just a little sweet, it comes together with almost no effort and tastes like you tried way harder than you did.

- **Prep time:** 15 mins
- **Cook time:** 35 mins
- **Serves:** 4 servings

## Ingredients

- 1 block (7 oz) full-fat feta cheese in brine
- 1 cup canned pumpkin puree
- 1/3 cup olive oil, divided
- 6 garlic cloves, unpeeled
- 1 small yellow onion, roughly chopped
- 1/2 tsp chili flakes
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 12 oz rigatoni or penne pasta
- 1/2 cup reserved pasta water
- Fresh sage or basil leaves for serving
- Grated Parmesan for serving (optional)

## Method

1. **Preheat the oven.** Preheat your oven to 400 degrees F (200 degrees C). Get out a medium baking dish or a 9x13 inch pan, something large enough to hold the feta block in the center with room around it.
2. **Set up the pan.** Pour half the olive oil into the baking dish. Add the chopped onion and unpeeled garlic cloves to the edges of the dish. Place the block of feta in the center. Spoon the pumpkin puree around and slightly over the feta. Drizzle the remaining olive oil over everything and sprinkle with chili flakes, dried thyme, salt, and black pepper.
3. **Bake until golden and soft.** Slide the pan into the preheated oven and bake for 30 to 35 minutes until the feta is soft and starting to turn golden on top and the onions are slightly caramelized around the edges.
4. **Cook the pasta.** About 15 minutes before the pan comes out of the oven, bring a large pot of well-salted water to a boil and cook your pasta according to the package directions until just al dente. Before draining, scoop out at least half a cup of pasta water and set it aside. Drain the pasta.
5. **Make the sauce.** Take the baking dish out of the oven. Squeeze the roasted garlic cloves out of their skins directly into the pan and discard the skins. Use a fork to mash and stir everything together, pressing the feta and pumpkin into each other until you have a roughly smooth, creamy sauce. A few chunks are fine and tasty.
6. **Toss and finish.** Add the drained pasta directly to the baking dish and toss well to coat every piece in the sauce. Add reserved pasta water a splash at a time until the sauce reaches a silky, coating consistency. Taste and adjust salt and pepper as needed.
7. **Serve.** Divide into bowls and top with fresh sage or basil leaves and a little grated Parmesan if you like. Serve straight away while everything is warm and creamy.